Wacky String Frosting

Fill a zip-top bag with buttercream frosting dyed with the food coloring of your choice. Use a toothpick to poke 6-8 holes in one corner of the bag. Squeeze the frosting through the holes; it should come out in spaghetti- or grass-like strands. (On the show, we used edible flowers to decorate the 'grass-covered' cupcake, but feel free to mix it up with your favorite decorations.)

Hi-Top Frosting Hack

Fit a piping bag with a round tip, and fill with your choice of frosting. Apply to cupcakes in a circular motion so it looks like soft-serve ice cream. Place the frosted cupcakes in the freezer for an hour to allow the frosting to harden.

Meanwhile, make the magic chocolate sauce: Melt 8 ounces semisweet chocolate chips, 1/2 cup coconut oil and 2 tablespoons corn syrup in the microwave or over a double boiler. Let cool to room temperature. 

Remove the cupcakes from freezer and dip each one, frosting-side down, into the chocolate sauce to create a soft-serve-like chocolate shell. Let the chocolate harden, then store in the fridge until ready to serve.

Pro tip: We prefer mini cupcakes for this hack -- there is less frosting, so it's less likely to fall off during dipping.

Tie-Dye Frosting Hack

Fit an extra-large pastry bag with a star tip. Fill three smaller zip-top bags (or pastry bags, if you have them) with colored frosting, so you have three different (and complementary) colors. Cut off one corner of each of the bags, then place the bags, cut-corner first, into the larger bag; ideally, all three tips should sit side by side. Squeeze the end of the large bag until the three colors come out simultaneously, creating a tie-dye effect.